Friday, October 14, 2011

Abok Abok Sago/Tapioca Pearls with Palm Sugar - Day 14

I wanted to make this kuih for the longest time but never get to do it. I always think they are very difficult to make because I have to use the banana leaves to make it into a cone casing and it is a daunting task as I’ve done that before for the Kuih Koci. Fear no more. Now I have these cone shape jelly moulds to use and they are just perfect for this kuih. The shape came out nicely.

This kuih is one of the easiest kuih to make actually. With just a few ingredients you will have perfect kuih for your afternoon tea.

1. Lightly wash the sago in cold water. Soak it in water for half an hour. Drain well.
2. Mix salt and grated coconut. Divide the coconut into half and add it into the white and green sago. Mix well.
3. Line the jelly moulds with banana leaves. Brush it lightly with some vegetable oil.
4. Scoop about 1 ½ tbsp of the white sago mixture into the mould. Top it with some palm sugar and cover the palm sugar with 2 tbsp of the green sago mixture.
5. Steam it over high heat for 20 minutes or until cooked. Do the same to the rest of the sago.

Note: Don’t forget to leave a comment for a better chance to win an Olympus VG-110 camera. Giveaway is open worldwide. Entries close 30th October 2011

This is one of my most most favourite kuih,Gert.Lagi banyak the gula melaka lagi shiok..lol.I too wanted to do this kuih for the longest time but never got round to doing it whenever I think of the banana triangle/kelongsong it requires.At last I dumped it in a silicone mould..sedap jugak...hahaha.Love your idea!!

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I was born and raised in Malaysia and now live in Northern California, USA with my wonderful husband Carlos. I love to bake and cook. It is very relaxing and I find my creativity flowing in the kitchen. I creates this blog to record all my cooking and baking adventures and also share my tested recipes with you.
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